Description
This Dumpling Ramen Bowl is a fusion of cozy ramen noodles and savory dumplings in a rich, flavorful broth. It’s quick to make, customizable, and perfect for a comforting meal.
Ingredients
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce (optional)
- 1 pack instant ramen noodles (discard the seasoning)
- 6–8 frozen dumplings (any flavor)
- 1 cup baby spinach
- 1/2 cup shredded carrots
- 2 green onions, sliced
- 1 soft-boiled egg (optional)
- Sesame seeds, for garnish
- Chili oil or sriracha, for drizzling (optional)
Instructions
- Heat sesame oil in a large saucepan over medium heat. Sauté garlic and ginger for 30 seconds until fragrant.
- Pour in the chicken broth, soy sauce, rice vinegar, and chili garlic sauce. Bring to a gentle boil.
- Add dumplings to the broth and cook for 5-6 minutes or according to package instructions.
- Add ramen noodles and cook for 2-3 minutes until tender.
- Stir in spinach and carrots; cook for 1 minute until spinach wilts.
- Ladle soup into bowls and top with green onions, a soft-boiled egg, sesame seeds, and chili oil if desired.
Notes
- Use vegetable broth and dumplings for a vegetarian version.
- Add mushrooms, bok choy, or miso paste for extra flavor.
- Add rotisserie chicken or tofu for more protein.
- Store leftovers in an airtight container for up to 2 days.
- Reheat gently with a splash of broth to prevent soggy noodles.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 1320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 80mg
